Thursday, June 25, 2009
Mini Blueberry Upside-down Cakes
This recipe was another one that was adapted from Baking Bites.
I added a few tweaks and have attempted to note them below as best as I can remember them!
3/4 cup sugar
2 cup fresh blueberries (do not use frozen...too soggy!)
2 cup all purpose flour
1 cup light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 1/2 cup milk
1/2 cup butter, melted and cooled
2 large egg
3 tsp vanilla extract
Preheat oven to 350F. Grease, with butter or oil, 12 muffin cups
Place 1 tbsp sugar in each greased cup. Add about 2 tbsp blueberries to each cup, making sure that the bottom of each cup is well covered with berries.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt and nutmeg.
In a small bowl, whisk together buttermilk, melted butter, egg and vanilla.
Pour into dry ingredients and whisk until everything is well-combined and no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each to the top.Tap pan firmly on the counter several times to knock out some of the air bubbles and ensure that the batter gets down between the blueberries.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Cool cakes in pan for 5 minutes, then run a knife around the sides of the cakes and turn them out onto a wire rack to cool before serving.
If the sugar sticks to the cup bottom, dig it out and crumble the chunks on top of the berries.
Drizzle with white icing (or powdered sugar/milk drizzle) if desired.
Other ideas:
Stir in 1 1/2 cups white chocolate chips
and/or
Pulverize 1 cup of white chocolate in a food processor and gently stir into batter before dividing into cups...
and/or
sprinkle a crumb topping (1/3 cup sugar + 3 Tbsp flour + 1 tsp salt + 1/4 cup melted butter) on the top of the cups (which end up being the bottom) before baking.
Blackberry Raspberry Pie
INGREDIENTS
CRUST:
2 ¼ CUPS ALL – PURPOSE FLOUR
1 CUP CAKE FLOUR
1 ½ TSP GRATED LEMON PEEL
½ TSP SALT
¼ TSP BAKING POWDER
14 TABLESPOONS (1 ¾ STICKS) CHILLED UNSALTED BUTTER, CUT INTO ½ INCH CUBES
6 TABLESPOONS (ABOUT) ICE WATER
1 TABLESPOON APPLE CIDER VINEGAR
FILLING:
NONSTICK VEGETABLE OIL SPRAY
¾ CUP SUGAR
¼ CUP CORNSTARCH
3 CUPS FRESH RASPBERRIES
3 CUPS FRESH BLACKBERRIES (CAN'T BEAT THE NC FARMERS MARKET FOR THE BERRIES!)
DIRECTIONS1-2 TBSP SALTED BUTTER, SLICED INTO THIN SLIVERS
OPTIONAL FOR PIE CRUST TOP: WHIPPED EGG WHITE AND CREAM (EQUAL PARTS, ABOUT 1 TBSP EACH), ADDITIONAL SUGAR
FOR CRUST:
COMBINE FIRST 5 INGREDIENTS IN PROCESSOR AND BLEND FOR ~5 SECONDS.
ADD BUTTER AND CONTINUE BLENDING, USING ON/OFF TURNS, UNTIL MIXTURE RESEMBLES COARSE MEAL.
ADD 5 TABLESPOONS WATER AND THE APPLE CIDER VINEGAR. USING ON/OFF TURNS, BLEND UNTIL MOIST CLUMPS FORM, ADDING MORE WATER IF DOUGH IS DRY.
GATHER DOUGH INTO BALL; DIVIDE IN HALF. SHAPE EACH HALF INTO DISK. WRAP IN PLASTIC AND CHILL AT LEAST 1 HOUR AND UP TO 1 DAY.
FOR FILLING:
PREHEAT OVEN TO 400 F. SPRAY 9 INCH DIAMETER GLASS BAKING DISH WITH NONSTICK SPRAY.
WHISK 3/4 CUP SUGAR AND CORNSTARCH IN LARGE BOWL TO BLEND. ADD BERRIES AND TOSS TO COAT. LET STAND 10 MINUTES, TOSSING OCCASIONALLY.
ROLL OUT 1 DOUGH DISK ON LIGHTLY FLOURED SURFACE TO 12 INCH ROUND; TRANSFER TO PREPARED PIE DISH.
SPOON FILLING INTO DOUGH-LINED DISH. EVENLY SPREAD OUT THE THIN BUTTER SLICES OVER THE FRUIT FILLING.
ROLL OUT SECOND DOUGH DISK TO 13 INCH ROUND. DRAPE DOUGH OVER FILLING, AND TRIM OVERHANG TO ½ INCH. PRESS EDGES TOGETHER TO SEAL; FOLD OVERHANG UNDER AND CRIMP DECORATIVELY. CUT SEVERAL SMALL SLASHED IN TOP CRUST TO VENT.
IF DESIRED, USE A BASTING BRUSH TO APPLY A THIN COAT OF EGG WHITE-CREAM MIX OVER THE TOP CRUST, AND SPRINKLE WITH ADDITIONAL SUGAR.
BAKE UNTIL CRUST IS GOLDEN AND FILLING IS BUBBLING, ABOUT 50 MINUTES; COOL 30 MINUTES. SERVE WARM WITH NATURAL VANILLA ICE CREAM...ALTHOUGH IT'S QUITE GOOD AT ROOM TEMPERATURE TOO, AND HAS BEEN KNOWN TO MAKE A WONDERFUL NEXT-DAY BREAKFAST (IF THERE'S ANY LEFT!)
CRUST:
2 ¼ CUPS ALL – PURPOSE FLOUR
1 CUP CAKE FLOUR
1 ½ TSP GRATED LEMON PEEL
½ TSP SALT
¼ TSP BAKING POWDER
14 TABLESPOONS (1 ¾ STICKS) CHILLED UNSALTED BUTTER, CUT INTO ½ INCH CUBES
6 TABLESPOONS (ABOUT) ICE WATER
1 TABLESPOON APPLE CIDER VINEGAR
FILLING:
NONSTICK VEGETABLE OIL SPRAY
¾ CUP SUGAR
¼ CUP CORNSTARCH
3 CUPS FRESH RASPBERRIES
3 CUPS FRESH BLACKBERRIES (CAN'T BEAT THE NC FARMERS MARKET FOR THE BERRIES!)
DIRECTIONS1-2 TBSP SALTED BUTTER, SLICED INTO THIN SLIVERS
OPTIONAL FOR PIE CRUST TOP: WHIPPED EGG WHITE AND CREAM (EQUAL PARTS, ABOUT 1 TBSP EACH), ADDITIONAL SUGAR
FOR CRUST:
COMBINE FIRST 5 INGREDIENTS IN PROCESSOR AND BLEND FOR ~5 SECONDS.
ADD BUTTER AND CONTINUE BLENDING, USING ON/OFF TURNS, UNTIL MIXTURE RESEMBLES COARSE MEAL.
ADD 5 TABLESPOONS WATER AND THE APPLE CIDER VINEGAR. USING ON/OFF TURNS, BLEND UNTIL MOIST CLUMPS FORM, ADDING MORE WATER IF DOUGH IS DRY.
GATHER DOUGH INTO BALL; DIVIDE IN HALF. SHAPE EACH HALF INTO DISK. WRAP IN PLASTIC AND CHILL AT LEAST 1 HOUR AND UP TO 1 DAY.
FOR FILLING:
PREHEAT OVEN TO 400 F. SPRAY 9 INCH DIAMETER GLASS BAKING DISH WITH NONSTICK SPRAY.
WHISK 3/4 CUP SUGAR AND CORNSTARCH IN LARGE BOWL TO BLEND. ADD BERRIES AND TOSS TO COAT. LET STAND 10 MINUTES, TOSSING OCCASIONALLY.
ROLL OUT 1 DOUGH DISK ON LIGHTLY FLOURED SURFACE TO 12 INCH ROUND; TRANSFER TO PREPARED PIE DISH.
SPOON FILLING INTO DOUGH-LINED DISH. EVENLY SPREAD OUT THE THIN BUTTER SLICES OVER THE FRUIT FILLING.
ROLL OUT SECOND DOUGH DISK TO 13 INCH ROUND. DRAPE DOUGH OVER FILLING, AND TRIM OVERHANG TO ½ INCH. PRESS EDGES TOGETHER TO SEAL; FOLD OVERHANG UNDER AND CRIMP DECORATIVELY. CUT SEVERAL SMALL SLASHED IN TOP CRUST TO VENT.
IF DESIRED, USE A BASTING BRUSH TO APPLY A THIN COAT OF EGG WHITE-CREAM MIX OVER THE TOP CRUST, AND SPRINKLE WITH ADDITIONAL SUGAR.
BAKE UNTIL CRUST IS GOLDEN AND FILLING IS BUBBLING, ABOUT 50 MINUTES; COOL 30 MINUTES. SERVE WARM WITH NATURAL VANILLA ICE CREAM...ALTHOUGH IT'S QUITE GOOD AT ROOM TEMPERATURE TOO, AND HAS BEEN KNOWN TO MAKE A WONDERFUL NEXT-DAY BREAKFAST (IF THERE'S ANY LEFT!)
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